Monday, October 22, 2012

Halloween's special treat this year is the Gingerbread Skeleton Cookies!

Roll out the cookie dough and use the cutter to form the gingerbread man, then press the opposite side of the cutter onto the cookie to form your indentation. Be sure to sprinkle the cut out dough with some turbinado sugar to keep the press side of the cookie cutter from sticking to the dough. Bake and let cool. Make your Royal Icing and pipe it into the indentations. Let the Royal Icing dry and then enjoy!

Monday, September 3, 2012

CANDY CLAY RECIPE
1 package (14 Oz. Candy Melts) or a similar product. Any color.
1/3 Cup of Light Corn Syrup
Melt chocolate by package directions. Stir and blend in the corn syrup, it will incorporate quickly.
Pour onto wax paper and let it cool and dry to room temperature.
Wrap well in an air tight container and store at room temperature.
Can be kept up to 3 weeks.

Saturday, June 23, 2012

My first angel food cake and the recipe that I used was the,America's Test Kitchen 7 Rules for Making Angel Food Cake Recipe.

The cake calls for superfine sugar and cake flour that is combined in the food processor, making it easier to incorporate into the whipped sugared eggs whites for a light, delicate crumb, that is snow white. The texture melts in your mouth.
I used the Chicago Metallic Angel Food pan design to let air circulate under the cake while cooling, hence the three legged pan.
No inverted cake teetering on the brink of disaster over a bottle.
I followed the 7 rules and was rewarded with a lovely Angel Food Cake that was superb.
This recipe was shown on America's Test Kitchen. Thanks for looking, Darlene

Wednesday, May 9, 2012

This is the recipe from Tea Time Magazine Vol.9 - Issue 2
March/April 2012 p.34Strawberry ~ Candied Ginger Roulade
My first attempt at a roulade and it was fun. I highly recommend this recipe, however,
I did add more candied ginger by 2 teaspoonfuls and instead of mixing the candied ginger into the batter, (almost forgot to add them).
I sprinkled them over the batter in the pans before baking.
It makes two roulades so I sent one next door. Yummy!
Ours is almost gone. I'll wager that theirs is too.
Darlene

Sunday, April 29, 2012

Kentucky Derby Run for the Roses ~Preheat Oven to 325 and spray the cake pans heavily with non stick spray.

In a mixing bowl add the red velvet cake mix and the instant chocolate pudding mix, stir together.
Add 3 extra large eggs, 1/4 cup of Hershey's syrup, 1 cup of water, 1/3 cup of corn oil.
Mix slowly to incorporate, then stir on medium for 2 minutes.
Take a two inch ice cream scoop, fill to level, release into one rose cavity, repeat. This batter will make up two Nordic Ware Sweet Heart Cake pans.
Place one pan on the middle rack and the other pan on the rack above, until a tooth pick comes out cleanly. Bake for 19-20 minutes. Do Not over bake.
Let sit for 5 minutes and then invert onto racks until cooled.
Make sure to clean the pans in hot soapy water until all residue is gone, then rinse well and then dry. This will insure that your roses won't stick the next time that you use the pans.
Any questions?
Try these, they are easy and delicious. Great for the Kentucky Derby or anytime!
Darlene

Saturday, April 21, 2012

Items that you will need for a fun Mother's Day Tea PartySugar Cookie Recipe:Preheat Oven to 350Cream 1/3 Cup of soft unsalted butter with 1/2 Cup of Sugar until light and fluffy.Add 1 teaspoon vanilla bean paste and mix.Add 1 room temperature extra large egg, mix well.Add to mixture in thirds, 1 and 1/2 Cups sifted all purpose flour with 1/2 teaspoon of baking powder with a pinch of salt.Mix gently ~ dough will be sticky, not firm.Wrap the dough ball into cling and refrigerate for 1/2 hour.
You can use either flour or powdered sugar to flour your board. Don't be stingy, it takes a lot.
I tried both and I much preferred the powdered sugar because the dough itself is not very sweet. Roll dough out to 1/4 of an inch.
Cut out your cookies and place on a parchment papered cookie sheet.
Bake 10 to 11 minutes depending on the size of the cookie cutter. Do not over bake ~ as the cookie should not have any brown edges. Let cool on parchment paper.Icing:
If you choose to ice the cookies use 2 and 1/4 Cups of Powdered Sugar and 2 T. of Hot Water. Mix more or less powdered sugar until you get desired consistency.
The flower cookie cutter that we used had an opening so that the cookie sat inside of the tea cups.
Tips:Use your best tablecloth and napkins.That goes for the silverware and crystal glassware.Have Fun!

Monday, February 13, 2012

I used the recipe from the label. The picture has been lightened so that you can see the design on the cake. It was soaked with a warm Coffee Liqueur Syrup after removing from the pan to cool. This cake tastes like a Chocolate Valentine's Cake should taste, heavenly! This tall, one layer, 10 inch cake feeds 10 to 12 people.
Happy Valentine's Day!

Wednesday, January 25, 2012

Vanilla Italian Butter Cream ~ Tea with Bea
My Niece sent me the book ~ Tea with Bea ~ for Christmas.
I finally got around to trying the Italian Butter Cream. Which was so airy everyone said that it was the best vanilla butter cream that they ever had eaten. The cupcakes were vanilla flavored too, a double hit of vanilla bean paste.
I can't wait to try more of these fine recipes.
You will need a scale for weighing grams, new baking cookbooks are using grams, ounces, or ml's for more accurate way to bake.
Thanks for reading,
Darlene

Sunday, December 18, 2011

Gingerbread Cookies with Chopped Candied Ginger ~ Betty Crocker Gingerbread Mix
These cookies are so easy to make. Make the Betty Crocker Gingerbread Mix according to the cookie directions. Roll round balls of dough in turbinado sugar and place on a cookie sheet with parchment paper.
Flatten the dough and add small diced pieces of Candied Ginger to the tops of the cookies and press lightly to adhere to the cookie. Bake as recommended. I have added candied ginger to the dough but the flavor gets lost. Hope that you will give these a try.

The Christmas Hershey's Chocolate Cherry Mice ~ 2011
Tradition dictates that the Christmas Mice are done early in December. These photos show the steps to making the mice. This year the eyes were done with white frosting and black gel, along with black gel on the nose. They always evoke delight from the recipients. Thanks for looking and Happy Holidays!

Friday, November 18, 2011

Rose's Heavenly Cakes ~ Fruit Cake Wreath Holidays 2011
Well, it is that time again to bake your Fruit Cake in anticipation of the Holidays.
I made this today and will wrap it in rum drenched cheese cloth, plastic wrap and then foil, to bring out when the Fruit Cake mood strikes. Truly one of the best ones that I have eaten. I did make the ribbon with the candied pineapple again this year, my signature look for the Wreath Fruit Cake.
Happy Holidays to all,
Darlene

Saturday, November 12, 2011

Rose's Heavenly Cakes ~ Sicilian Pistachio Cake ~ Ann's Birthday Cake ~ 11/11/11
My friend Ann celebrated her Birthday yesterday. This was the cake that I made for her. I doubled the recipe and used four seven inch cake pans, for the batter. Then I tripled the Golden Neoclassic Buttercream and had very little left after filling and decorating. The topping was made from cake crumbs, chopped pistachio nuts, and superfine sugar in the food processor. This cake was dense from the amount of pistachio nuts used and weighed in at six pounds. She was delighted.